Peas and cream pasta

Yield: 4 Servings

Measure Ingredient
1 medium Onion;, chopped
1 tablespoon Olive oil
2 cans (14 1/2oz.) diced tomatoes
1 pack Frozen peas;, thawed
¼ cup Packed basil leaves;, chopped
¼ cup Heavy cream
½ teaspoon Salt
¼ teaspoon Crushed red pepper
1 pounds Penne or other pasta



Cook onion olive oil over medium heat until tender. Add tomatoes, peas, basil leaves, cream, salt and red peppers. Heat. Typed by Ethel Snyder <essie49@...> Date August 17, 1997 Recipe by: Good Housekeeping magazine -- March 1996 Posted to MC-Recipe Digest V1 #746 by essie49@... (Ethel R Snyder) on Aug 17, 1997

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